Why You’ll Love This Recipe

Key Lime Pound Cake is a moist, tangy, and buttery dessert that brings the refreshing flavor of key limes into every bite. With a dense yet tender crumb and a sweet-tart glaze, this cake is perfect for spring and summer gatherings or anytime you crave a citrusy treat. Its bright lime flavor and rich texture make it a standout among pound cakes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarunsalted buttereggskey lime juicekey lime zestvanilla extractbaking powdersaltwhole milkconfectioners’ sugar (for glaze)

directions

Preheat your oven to 325°F (163°C) and grease and flour a bundt or loaf pan.

In a large bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each addition.

Mix in the key lime juice, key lime zest, and vanilla extract.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with flour.

Pour the batter into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Prepare the glaze by mixing confectioners’ sugar with a small amount of key lime juice until smooth.

Drizzle the glaze over the cooled cake.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 70–80 minutesCooling and glazing time: 45 minutesTotal time: 2 hours 15 minutes

Variations

Add shredded coconut to the batter for a tropical twist.

Replace key lime juice with lemon juice for a lemon pound cake version.

Top with whipped cream and fresh berries for a more decadent presentation.

Fold in white chocolate chips for added sweetness.

storage/reheating

Store the cake in an airtight container at room temperature for up to 4 days.Refrigerate for up to 7 days for extended freshness.Freeze slices individually for up to 2 months.To reheat, microwave a slice for 10–15 seconds or warm in a 300°F oven for 5–10 minutes.

FAQs

What’s the difference between key limes and regular limes?

Key limes are smaller, more aromatic, and have a more tart and floral flavor compared to regular Persian limes.

Can I use bottled key lime juice?

Yes, bottled key lime juice works well when fresh key limes aren’t available.

Why did my cake crack on top?

Cracking is common in pound cakes due to the dense batter. It’s normal and doesn’t affect the taste.

Can I use a different pan?

Yes, you can use two loaf pans or a tube pan—adjust baking times accordingly.

Is this cake very tart?

It has a bright lime flavor balanced by sweetness, but you can adjust glaze tartness to your liking.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free baking flour blend for best results.

Should I refrigerate the cake?

Only if you want it to last longer. It’s fine at room temperature for a few days.

Can I skip the glaze?

Yes, but the glaze adds extra flavor and moisture—highly recommended.

Can I add food coloring?

A few drops of green food coloring can enhance the lime presentation, though it’s optional.

What pairs well with this cake?

It goes great with tea, coffee, or a scoop of vanilla ice cream.

Conclusion

Key Lime Pound Cake delivers a burst of citrus flavor in a rich, buttery package that’s both refreshing and satisfying. Whether served plain or dressed up with toppings, it’s a crowd-pleaser that’s easy to make and hard to forget. Perfect for summer days or any dessert table, this cake is sure to brighten your day with every slice.